Easter Signature Cake – Lemon & BlueberryShare on facebook Facebook Share on twitter Twitter Share on print Print Share on email Email Share on pinterest Pinterest
By Robert Campbell – Master Baker OX RABBIT
This is one of our most popular creations for Easter 2020. This cake is made to bring joy and happiness to everyone, it’s one to share with your loved ones.
For the Cake;
- 400gm Butter (room temperature)
- 500gm White Chocolate Chips
- 4 Eggs (Free Range, 55gms)
- 400ml Water (warmed)
- 2 Cups White Sugar
- 2 Cups Plain Flour
- 2 Cups Self Raising Flour
- 3 tbsp Lemon Rind
- 1 Punnet Blueberries
For the Buttercream;
- 750gm Icing Sugar (sifted)
- 375gm Butter (room temperature)
- 3 tbsp Milk or Water
- Blue Food Dye
- Easter Eggs
Preheat Oven to 150 degrees (140 Fan-Forced)
Grease and Line 2x 15cm Tall Cake Tins with an overhang of about 5cm
To make the Cake; in a large microwave proof bowl combine butter and warm water and microwave until butter has melted. Mix well and add the white chocolate chips. Let it sit and stir occasionally until the chocolate has melted (you may need to microwave for 30-second bursts).
Add the zest and sugar and whisk until the sugar has completely dissolved. Add the eggs and sift the combined flours into the bowl, whisk together until combined. Stir through the blueberries.
Bake for 2 hours or until the skewer comes out clean. Remove from oven and allow to cool for 20 minutes. Remove from tins, wrap in cling film and cool in the fridge until completely chilled.
To make the buttercream; whisk butter in a stand mixer until it becomes pale (about 15 minutes). Add zest, lemon juice, a few drops of food dye, milk or water and icing sugar. Mix very slowly to combine, continue to scrape the entire bowl down to incorporate all the ingredients, then mix on high for a minute or two until it becomes light and fluffy. You may need to add a touch more milk or water if it needs to be softer for the cake.
To decorate, cut the tops off the two cakes then cut each cake (from the side) into halves, giving you four evenly cut layers of cake. Place the base piece on what you are going to serve the cake on. Using a turntable or a Lazy Susan, spread buttercream evenly all over the top layer, repeating until you have done all four layers. Using a pallet knife, cake scraper or just a large butter knife, evenly apply the buttercream to the sides of the cake. Continue to create a smooth layer then pop into the fridge to chill for half an hour. Fill a piping bag with a star tip, add some buttercream icing to the top of your cake, then place some mini Easter eggs and crushed meringue to finish.
If you are finding it hard to get a smooth layer of icing on the outside, add a thin layer of buttercream to the cake and pop it into the fridge or freezer. This is called a crumb coat and will make icing easier.